has anyone tryed to smoke tunna fish. i have some susci grade tunna i want to smoke.
j foley
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My son is more knowledgable than I am at this (regarding types of tuna).. I think I remember him saying that sushi grade is a waste to try to smoke.. waste in that it is a very expensive grade and better eaten raw. I've smoked a lot of Yellow Fin, Blue Fin, Albacore.. and it is all great. One kind is a bit more mushy.. but still tastes great.
I have marinated my tuna either in teriyaki sauce, soy sauce for a good inexpensive marinade. I've left it in for 3-4 hours or overnight with no discernable difference (to my taste) I've also been introduced to a product that adds a few bucks to the the cost but is pretty dern good.. it's called Veri Veri Teriayki by Soy Vay. If that sounds Japanese Jewish.. it is..
Jewish guy marries a Japanese girl.. and BAM.. they turn out a good product. I get mine at Trader Joes.. but, I've seen it elsewhere..
I have marinated my tuna either in teriyaki sauce, soy sauce for a good inexpensive marinade. I've left it in for 3-4 hours or overnight with no discernable difference (to my taste) I've also been introduced to a product that adds a few bucks to the the cost but is pretty dern good.. it's called Veri Veri Teriayki by Soy Vay. If that sounds Japanese Jewish.. it is..
Jewish guy marries a Japanese girl.. and BAM.. they turn out a good product. I get mine at Trader Joes.. but, I've seen it elsewhere..
Don't smoke it!! Here's a great recipe in case you need one...
Marinate your tuna steaks in the following for 3 hours, turning for even coverage:
2 Tbs fresh lemon juice
2 Tbs toasted sesame oil
2 Tbs Kikoman soy sauce
1 tsp fresh ground black pepper
Get a cast iron pan, crank the heat up and let that baby get good and hot. Don't crowd the pan with too much meat, only cook 2 or 3 steaks at a time and for 3 minutes per side.
Serve with the following sauce:
1.5 tsp toasted sesame oil
.5 cup minced shallots
1 Tbs minced peeled fresh ginger
1 cup low-salt chicken froth (canned is fine)
.24 cup frozen orange juice concentrate, thawed
3 Tbs rice vinegar
2 Tbs yellow miso (or soy sauce if you can't find miso)
2 Tbs chopped fresh cilantro
Heat oil in heavy saucepan to med-high, Saute shallots and ginger for 2 minutes. Add broth, OJ concentrate, and vinegar. Boil mixture to reduce to 3/4 cup, about 6 minutes. Cover and cool.
Marinate your tuna steaks in the following for 3 hours, turning for even coverage:
2 Tbs fresh lemon juice
2 Tbs toasted sesame oil
2 Tbs Kikoman soy sauce
1 tsp fresh ground black pepper
Get a cast iron pan, crank the heat up and let that baby get good and hot. Don't crowd the pan with too much meat, only cook 2 or 3 steaks at a time and for 3 minutes per side.
Serve with the following sauce:
1.5 tsp toasted sesame oil
.5 cup minced shallots
1 Tbs minced peeled fresh ginger
1 cup low-salt chicken froth (canned is fine)
.24 cup frozen orange juice concentrate, thawed
3 Tbs rice vinegar
2 Tbs yellow miso (or soy sauce if you can't find miso)
2 Tbs chopped fresh cilantro
Heat oil in heavy saucepan to med-high, Saute shallots and ginger for 2 minutes. Add broth, OJ concentrate, and vinegar. Boil mixture to reduce to 3/4 cup, about 6 minutes. Cover and cool.
If you don't want to eat it raw or seared this recipe I have used from a resturant
Ingredients:
1 lb. ahi belly
2 cups of local BBQ sauce
� cup of sliced green onions
� tablespoon of sesame seeds
1 big pinch of pepper
1 cup all-purpose flour to dust the fish
Preparation:
Cut the ahi into big bite size pieces, about 8-10 pieces per lb.
In a mixing bowl add local style BBQ sauce (made from soy sauce, sesame oil and sugar), with green onions and sesame seed. Mix well.
Marinate the ahi into the sauce for about 4 hours or overnight.
Ingredients for tempura:
1 cup of all-purpose flour
1 cup cold beer
1 whole egg
1 pinch of salt
� cup of ice cubes
Preparation for tempura batter:
In a mixing bowl add flour, beer, egg and salt. Mix until the tempura batter is smooth. �Set aside.
When you are ready to fry the fish add ice cubes gradually, as needed during the cooking, to keep the batter cool.
Preheat oil for frying the tempura to 350 degrees. ��Remove the fish from the BBQ sauce and dust with flour. Dip into the batter and fry until the fish turns to a golden brown. About 3 minutes.
Ingredients:
1 lb. ahi belly
2 cups of local BBQ sauce
� cup of sliced green onions
� tablespoon of sesame seeds
1 big pinch of pepper
1 cup all-purpose flour to dust the fish
Preparation:
Cut the ahi into big bite size pieces, about 8-10 pieces per lb.
In a mixing bowl add local style BBQ sauce (made from soy sauce, sesame oil and sugar), with green onions and sesame seed. Mix well.
Marinate the ahi into the sauce for about 4 hours or overnight.
Ingredients for tempura:
1 cup of all-purpose flour
1 cup cold beer
1 whole egg
1 pinch of salt
� cup of ice cubes
Preparation for tempura batter:
In a mixing bowl add flour, beer, egg and salt. Mix until the tempura batter is smooth. �Set aside.
When you are ready to fry the fish add ice cubes gradually, as needed during the cooking, to keep the batter cool.
Preheat oil for frying the tempura to 350 degrees. ��Remove the fish from the BBQ sauce and dust with flour. Dip into the batter and fry until the fish turns to a golden brown. About 3 minutes.
fish was given to me by my son who owns a seafood rest. he has a simalar recipe as above but i just wanted to smoke some since i don't care much 4 tunna. thanks 4 replys will post results when done.
j foley
j foley
I'll trade you a butt for some tunaquote:Originally posted by j foley:
[qb] fish was given to me by my son who owns a seafood rest. he has a simalar recipe as above but i just wanted to smoke some since i don't care much 4 tunna. thanks 4 replys will post results when done.
j foley [/qb]
smash it up, add mayo, put between bread and devour! 
We smoke a lot of fish down here and I always felt good tuna should be hot grilled,rare.
Rude Pete,from out on the left coast, entered a dry brined turkey and this albacore technique in a Cookshack contest.
Both these approaches changed my mind and I believe they will do so for the other doubters. Rude Pete's Albacore.
Rude Pete,from out on the left coast, entered a dry brined turkey and this albacore technique in a Cookshack contest.
Both these approaches changed my mind and I believe they will do so for the other doubters. Rude Pete's Albacore.
I know this is an old thread but I just caught me Yellow Fin tuna yesterday, and I want to smoke some. I am interested in Rude Pete's technique, but the link is dead. Anybody know where it might still exist.
I really want to smoke some to make into a dip so not really interested in the main course ideas. Thanks!!
I really want to smoke some to make into a dip so not really interested in the main course ideas. Thanks!!
Looks like that link is from the old site. This might be the one.. Rude Pete's Smoked Albacore Tuna
Thanks Andy, not sure why I couldn't get it to come up.